Cipaille (also known as "sea-pie", "cî-pâtes", "6 pâtes", or "tourtière du Lac St-Jean")
Anticipate using a ½ pound of meat per person. This recipe is for 10 servings.
Ingredients:
- 3lbs pork, 2lbs veal, 3lbs beef, 2lbs of chicken -- all cubed.
- Potatoes, diced to make the same volume of the meat - about 10lbs.
- ½ cup of salt pork, finely chopped (lard salé is salt pork, right?)
- 4 large onions, finely chopped
- 1½ cups of boiled beef bouillon
- 2 rolled out pie pastries (2 abaisses de pâte à tarte)
Preheat the oven to 300 degrees.
Combine all the meat, potatoes, onions and salt pork. Add pepper and salt to taste.
Put half of the mixture in a large casserole dish. Add a layer of pie pastry (crust) that has been rolled out relatively thin so that it covers the first half of the meat-mixture.
Add remaining meat mixture followed by a thick layer of pie pastry on top.
Make a hole of about 2 inches in diameter in the centre of the assembled dish, and pour in the boiling bouillon until it overflows (above the hole) slightly.
Cover, and bake for 1 hour.
Lower the temperature to 200 and let it cook for 6 to 8 hours (minimum). Add bouillon if necessary, but only enough to ensure that the bottom layer is moist at the end, without drowning the meat in the bouillon.
Better the next day!
